Empty My Fridge
Smoked Pit Beef Recipe
Ingredients
- # bottom round roast5
- Olive oil2 tbsp
- Killer Hogs AP Seasoning¼ cups + 2 tsp
- Onion powder1 tbsp
- Chili powder1 tbsp
- Paprika1 tbsp
- Mustard powder1 tsp
- Kaiser rolls for serving
- Onion · thinly sliced1
- Mayonnaise¾ cups
- Horseradish sauce¼ cups
- Lemon
Instructions
- Mix the AP seasoning, onion powder, chili powder, paprika and mustard powder in a small bowl.
- Drizzle the roast with olive oil and rub the seasoning over the outside.
- Prepare a charcoal fire for direct grilling over lump charcoal.
- Sear the roast fat side down for 2 to 3 minutes, then rotate and sear all sides, turning often.
- Keep searing and turning until all sides are dark and the centre reaches 120°F. The outside will be more done, but the centre should be perfect.
- Remove the beef and rest it for 20 minutes, then slice thinly across the grain.
- Make the Tiger Sauce by mixing the mayonnaise, horseradish, a squeeze of lemon and 2 teaspoons AP seasoning in a small bowl, then refrigerate for at least 1 hour.
- To assemble, spread Tiger Sauce on the bottom bun, pile on the sliced beef, add thinly sliced onion and the top of the bun.
Summarized from HowToBBQRight's video. Watch it for the details.
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